Silky_Matcha Cheesecake_with_White_Chocolate

This recipe brings together the exquisite harmony of matcha and white chocolate. The smooth sweetness and rich aroma are enhanced by the subtle bitterness of matcha, perfectly balanced with the creamy, gentle flavor of white chocolate. Enjoy a moment of pure bliss with this elegant treat inspired by one of Japan’s most beloved flavors.

Cooking time : 1h
Budget : normal
Serve : 8 persons
Level : Normal
Ingredients
  • Biscuits: 140g
  • Butter: 80g
  • Cream cheese: 450g
  • Granulated sugar: 70g
  • Matcha (green tea powder): 30g
  • White chocolate: 180g
  • Heavy cream (or fresh cream): 200ml
  • 3 eggs

Instructions

1. Crush the biscuits and melt the butter

Place the biscuits in a plastic bag and crush them finely with a rolling pin. Then melt the butter in a microwave or using a water bath.

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2.Mix the crushed biscuits with the melted butter

Add the melted butter to the crushed biscuits and mix well with a spoon or your hands until the mixture is evenly moistened.

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3. Press the biscuit mixture into the bottom of the mold

Line the bottom of your mold with parchment paper, spread the biscuit mixture evenly, and press it down firmly using the bottom of a glass. Chill in the fridge.

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4. Warm the cream cheese in the microwave to soften it

Microwave the cream cheese briefly until it softens. This makes it easier to mix and gives a smoother texture.

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5. Mix sugar into the cream cheese (start melting the white chocolate at this point)

Add granulated sugar to the softened cream cheese and mix thoroughly.
Note: Begin melting the white chocolate in a water bath during this step.

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6. Add matcha to warmed heavy cream

Warm the heavy cream in a water bath, then add matcha powder. Stir well to dissolve it evenly and avoid lumps.

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7. Combine the white chocolate and cream cheese mixture

Mix the melted matcha white chocolate into the cream cheese mixture. Then add the cream and beaten eggs, stirring until smooth and well combined.

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8. Pour the batter into the mold

Pour the smooth batter into the chilled mold. Gently tap to release any air bubbles, then bake in the oven at 170°C for 40 minutes.

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NOTE

White chocolate burns easily, so melt it slowly using a double boiler. After baking, allow the cake to cool slightly, then chill it thoroughly in the fridge while still in the mold. Chilling helps the flavors meld and creates a moist, smooth texture—ideally, let it rest overnight. Rich yet gently sweet, this matcha white chocolate cheesecake is perfect for a special occasion.